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- 5 Gala or Golden Delicious apples (about 2 pounds), peeled, cored, cut into 1/2-inch pieces
- 1/4 cup unsweetened apple juice
Combine apple pieces and unsweetened apple juice in heavy large saucepan. Bring to boil, stirring occasionally. Cover, reduce heat to low and simmer until apples are very tender, stirring occasionally, about 15 minutes. Remove from heat. Mix in cherry preserves. Using potato masher or fork, mash mixture to chunky puree. DO AHEAD Sauce can be prepared up to 2 days ahead. Cover and refrigerate. Serve hot or cold.
- 1 pound cherries, pitted
- 1 cup cider vinegar
- ½ cup rice vinegar
- 1 large onion, chopped
- 1 Granny Smith apple - peeled, cored and chopped
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons minced fresh ginger
- 2 tablespoons Chinese five-spice powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.
Cherry Apple Butter Bars
Preheat oven to 350 degrees F. Position rack to center of the oven.
In a large mixing bowl on medium speed, cream together butter and sugars for two minutes. Scrape down sides of bowl as necessary. Add eggs, one at a time. Mix in the vanilla.
In a separate mixing bowl, combine the flour, baking powder and salt. Add to the wet ingredients and mix until just combined.
Mix in the oats and then the white chocolate chips.
Press about two-thirds of the batter into a thin layer in a greased jelly roll pan set aside.
In another mixing bowl, stir together the cherry pie filling and apple butter. Spread evenly over the layer of batter in the pan. Scoop the remaining batter evenly over the pie filling.
Bake for 30-35 minutes, until golden. Let cool completely before cutting into bars, or serve warm and gooey with ice cream.
- If you use fresh cherries, be sure to use a cherry pitter. I love mine!
- For the sweet wine, I like to use Stella Rosa Black. Feel free to use your favorite sweet wine.
- Although I'm listing the chipotle pepper as an optional ingredient, I'm hoping you choose to add it. The chipotle pepper adds a layer of smokey/spicy flavor that's perfect in this sauce.
- You may also want to add a clove of crushed garlic, but whatever you do, don't forget a pinch of salt and pepper!
Cherry-Apple Glazed Grilled Ribs Are Amazing
Labor Day Weekend will be here soon and I always consider this as my farewell to summer. I’m reminiscing about all the fun summer cookouts I’ve hosted.
I’ve decided to throw a party featuring Cherry-Apple Glazed Grilled Ribs. Even though we cook on the grill year round, there’s just something about Labor Day that calls for hosting a big bash.
My husband is the grill master at our house and he usually grills ribs on the charcoal grill. When I surprised him with a new gas grill to replace his old one, he decided to use the big boy to cook Cherry-Apple Glazed Grilled Ribs. Yes, he names his grills.
Eddie may be the grill master, but I’m the one who comes up with the recipes. As I was munching on my favorite cherries a few days ago, I thought, hmm, cherries are in peak season right now, I think I’ll make a Cherry-Apple glaze for the ribs. And let me tell you something, I hit the jackpot with this glaze. It’s sweet, tangy and has a touch of heat.
The first thing I do when planning my Goodbye Summer bash is head to Walmart. I pick up all the supplies and my favorite Smithfield Extra Tender Pork Back Ribs.
Of course, you don’t have to wait until you host a party to grill ribs. Smithfield Fresh Pork is perfect any night on the grill, whether a great weeknight meal or getting together to barbecue with family and friends.
Cherry-Apple Glazed Grilled Ribs
I always make a quick dry rub for the ribs about an hour before grilling. Sprinkle the rub on the ribs and wrap with plastic wrap. Refrigerate for 30 minutes. Remove the ribs and let rest on the kitchen counter for 30 minutes before grilling.
Meanwhile, make the cherry-apple glaze. You’ll need one cup pitted cherries. I use a plastic straw to remove the pits from the cherries.
Combine the pitted cherries, apple juice, sliced jalapeño pepper, brown sugar and barbecue sauce in a blender. Blend until well combined and liquefied.
Pour the mixture into a saucepan. Simmer on medium-low for about 15 minutes, stirring occasionally, until slightly thickened. Set aside 1/2 cup to brush on the ribs and serve the remaining glaze with the ribs. Refrigerate any leftover glaze.
Low and Slow Grilled Ribs
Preheat the gas grill on high. Place ribs on the grill, bone side down, and turn to low. Cover and cook for about an hour. Check the ribs and cook for another 30 minutes. Brush the ribs with the cherry-apple glaze and cook for another 10 minutes.
Helpful Hint: Ribs are done at 190º F. when checked with an instant-read thermometer.
Cherry Apple Crisp
Every family has a collection of recipes, however big or small, that are staples among the family’s cooks. Our family has a few, many of which have come from my grandma or great-grandma. For instance, my grandma’s cranberry relish and sausage egg soufflée are two recipes that I can’t imagine going through the holiday season without. My grandma’s Apple Crisp is another of of these recipes. I have played around with her recipe a few times over the years and this Cherry Apple Crisp is just a slight variation of her original dessert.
I have had the pleasure of partnering with McCormick for the last couple of years and it is a partnership that is incredibly natural and dear to my heart. My cabinets have been filled with the lovely red capped spices and extracts from the time I was a little girl. I remember baking cookies with my grandma and mom and going through many a bottles of McCormick Vanilla extract. Cinnamon, all spice, ginger and anise are flavors that bring me back to my childhood baking days.
Now that I have my own kitchen, I love recreating the recipes from my childhood, particularly around the holidays. This Cherry Apple Crisp has the same flavors of my grandma’s recipe with the addition of a few frozen tart cherries for color and a burst of tart-sweetness. I have swapped the cinnamon with Apple Pie Spice which is a blend of cinnamon, nutmeg, and allspice. A touch of McCormick Vanilla Extract finishes adds some warmth to the fruit filling.
This entire recipe can be put together in 15 minutes before popping it into the oven. It has the flavors and comfort of apple pie, but without all the fuss of making a crust. This is a dessert that shows up at our family gatherings from Halloween to Christmas and beyond. It has been a favorite of mine and is now a beloved recipe of my two kiddos. There is something about a recipe with a history that makes it so much more special. Those are the perfect kind of recipes for the holidays, don’t you think?
Just a few weeks ago I had this at a dinner party hosted by my friend Sandy who blogs at The Reluctant Entertainer during my trip to Harry and David in southern Oregon. The Autumn weather in southern Oregon couldn’t have been more perfect and we dined al fresco in her beautiful backyard on chalkboard paper lined tables with pears for centerpieces.
Anyone who meets Sandy feels instantly connected to her – she’s an incredible entertainer and really knows hot to make
you feel welcome.
Southern Oregon has the perfect landscape and climate for producing the best pears and produce. It’s also home to some of the finest cheese and great wine. Harry and David doesn’t just grow there own fruit (which are non-GMO btw), all their cakes, pastries, chocolates, cookies, Moose Munch and more all made on premises and they work directly with local wineries and cheese makers to offer the best Oregon wines, finest cheese such as award winning Rogue Creamery in their baskets.
Their fruit is harvested and kept in cold storage until ready to ship so that every basket delivered to your door step is perfect. And, we even got to make and package our own gift baskets, although I learned quickly that I was not cut out for making this a career as I took about 40 minutes to pack ONE basket!
If you ever visit Southern Oregon, you can go on a Harry and David tour and tour their kitchens. We all stayed at the charming Winchester Inn in Ashland. I loved sitting in that nook staring out the window…
They had the most comfortable beds, and served some of the best breakfasts I’ve ever tasted – and I’m not even a breakfast person! Example, these poached eggs over a souffle with an arugula salad and berry vinaigrette – to die for! Southern Oregon has amazing culinary talent. Would you believe this meal came out of a food truck?
Everlasting memories were made in those short few days and Oh how I miss those stunning mountain views and old and new friends…
Apple Habanero Hot Sauce
Sweet and heat are a well-known perfect pairing. And it&rsquos not just tropical sweetness that kills in hot sauce form &ndash more northern fruits, like apples, work just as well! This apple habanero hot sauce is one killer treat. That delicious apple crisp sweetness is a perfect pairing with that extra-hot habanero heat (and their natural fruity sweetness, too).
Apple habanero hot sauce is so good drizzled over chicken or pork. It&rsquos a wicked chicken finger dipper or try it drizzled over salty foods like breakfast sausage or ham. .Just a drizzle will do, mind you. Habanero peppers pack a punch (100,000 &ndash 325,000 Scoville heat units compared to the 2,500 to 8,000 of a jalapeño), so less is more until you&rsquove experimented with amounts. And take care when cooking with habaneros as they can cause sever chili burn. Wear kitchen gloves and know how to combat the burn if it occurs.
Like the idea of sweet heat? Check our honey habanero sauce as well. It pairs honey and pineapple with habanero, providing a rich sweetness, a subtle tang, and plenty of spiciness. Our maple sriracha sauce, too, is boldly sweet matching maple syrup and sriracha to extraordinary results.
Dry Sour Cherry Apple Jam
The best jam I ever tasted in my life was Dry Sour Cherry Apple Jam from a small private company which, sadly, doesn’t exist any more. The taste of it was divine. I found myself eating it with a spoon straight from a cute small triangular jar and I just couldn’t stop myself. There is something about sour cherries that I find addictive.
I was very sad when I heard that the company went under, in spite of the fact that their jams (like Dry Fig Orange Jam) got 1st prize on an international contest in San Francisco. The leadership of the company was involved in some uhealthy financial transactions and they had to sell their brands to a big corporation. But my beloved Dry Sour Cherry Apple Jam disappeared from store shelves.
When I found some dry cherries in a big supermarket, I immediately knew what was I going to do with them. Of course, I didn’t know the exact recipe, list of ingredients or their amounts, so I had to improvise. My recipe is not exactly the same as theirs, but I hope it will be a nice inspiration for all of you cherry lovers.